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Bread
Recipes from Carole
Appetizers
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Bread
INDEX
Beer Bread
Bread
Stuffing
Chocolate
Zucchini Nut Bread
Garlic Cheese Bread
Focaccia
Bread
French
Toast
Mango
Bread
Monkey
Bread Nutmeg
Muffins
Refrigerator
Rolls
Zucchini
Nut Bread
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STEAK
& STEIN
GARLIC CHEESE BREAD
(1981-M.Douglas)
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1/2 lb. Sharp Cheddar, shredded
1 oz. Romano cheese, grated
2/3 lb margarine, softened
1/4 tsp garlic powder (I use fresh always)
1/4 tsp paprika
1 drop Tabasco
1 TBSP Worcestershire sauce
1 loaf French bread, sliced
Combine everything, spread a thick
layer on bread and place in broiler until slightly brown. Serves
12 |
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BEER
BREAD
(1981-M.Douglas)
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3 cups self rising flour
3 TBSP sugar
1 12 oz. can of beer
Mix dry ingredients. Pour in beer and
mix well. Put in well greased loaf pan. Lightly butter top
Bake 1 hour at 350°.
This bread does not slice well, but is
pulled apart and is really good with lots of butter. |
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ROSEMARY
FOCACCIA BREAD
(1999 -- Kathy Burinskas -- Sunrise)
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1
pkg. dry yeast
2 TBSP warm water
1 pinch sugar
1 cup boiling water
2 TBSP olive oil
1 1/2 tsp. salt
1/2 tsp thyme
1/2 tsp rosemary (fresh if possible, chopped)
3 cups flour
2 tsp rosemary (fresh chopped)
6 TBSP olive oil
6 cloves garlic, finely chopped
2 TBSP grated fresh parmesan cheese
3 TBSP corn meal (used to dust bottom of cooking sheet)
Dissolve yeast in the
lukewarm water with the pinch of sugar in a large bowl. Add oil and
salt to boiling water and let rest till mixture is lukewarm; then add to
dissolved yeast. Add thyme and rosemary to yeast mixture, gradually
add flour. Mix well dough will be sticky and form into a ball
it will not cling to sides of bowl. Rub dough with olive
oil to prevent cracking, place in an oiled bowl and cover bowl with damp
cloth. Place dough in warm area to rise till double its size (about
1 hour). While dough is rising, finely chop garlic then add to olive
oil, set aside.
After dough has
risen sprinkle corn meal onto baking sheet. Pat dough out onto
pan dough will be about ½" thick. Brush with one half
olive oil and garlic mixture, sprinkle with rosemary flakes and parmesan
cheese. (I let rise for another 30 minutes before baking.)
Bake in 400°
preheated oven for 20 to 25 minutes or till golden brown. Serve with
"garlic" olive oil drizzled over top. Best when served
warm. Good reheated and made into sandwiches. |
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MANGO
BREAD
(1975 -- Aunty Pauline Molale -- Hawaii)
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2
c. flour
1 and ½ c. sugar
2 tsp. Cinnamon
2 tsp. Baking soda
½ tsp. Salt
3 well beaten eggs (use blender)
¾ c. salad oil
2 cups diced ripe mangos
½ c. chopped nuts and/or raisins
1 tsp. lemon juice
Sift and form a well
in dry ingredients. Mix in rest of ingredients, mangoes, raisins,
& nuts. Pour in greased loaf pans. Bake at 325° for 50
minutes. YIELD: 2 loaves
For Banana
Bread: Substitute mashed bananas for mangoes and ½
tsp. vanilla + ½ tsp. almond
flavoring for lemon
juice. I dont use raisins.
Tutu adds coconut. |
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ZUCCHINI
NUT BREAD
(1999 -- Mother)
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3
cups flour
3 eggs
2 cups sugar
1 cup oil
1 TBSP vanilla
2 cups zucchini, grated and drained
3 tsp cinnamon
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 cup walnuts, chopped (especially good toasted)
Beat eggs until frothy. Beat in
sugar, oil and vanilla until thick and lemon colored. Stir in
zucchini. Add flour, cinnamon, soda, salt and baking powder.
Blend well. Fold in nuts. Pour batter into 2 greased and
floured bread pans. Bake at 350° for one hour or until toothpick
inserted in the middle comes out clean. |
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CHOCOLATE
ZUCCHINI
NUT BREAD
(1999 -- Mother)
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¾ cups sugar
½ cup vegetable oil
1 ½ teaspoons vanilla
2 small eggs
1 1/3 cups flour
2 TBSP cocoa
¼ teaspoon salt
½ teaspoon soda
1 teaspoon cinnamon
1/8 teaspoon baking powder
1 ½ cups shredded zucchini
½ cup chopped nuts
Combine sugar, oil and vanilla. Add
eggs one at a time, beating well after each addition. In separate
bowl, combine dry ingredients. Add to sugar mixture and mix well.
Stir in nuts and zucchini. Pour into greased 9 x 5 loaf pan.
Bake for one hour at 350º or until wooden pick comes out clean.
Cool in pan for 10 minutes. Turn out on a wire rack to completely
cool. |
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REFRIGERATOR
ROLLS
(Grandmother Mason)
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3 TBSP Crisco
3 TBSP sugar
1 tsp salt
3 Cups flour
1 cup hot water
1 package of yeast
Dissolve yeast in 1/4
cup lukewarm water. Mix Crisco, Sugar, and salt in cup of hot
water. Let cool to room temperature. Add egg, yeast, and
flour. Mix well, grease top of dough. Cover in greased bowl
and store in refrigerator. AT least one hour before making rolls
remove from refrigerator and make into rolls. Let rise. Bake 25 to
30 minutes at 350º. Will keep in refrigerator a week. |
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BREAD
STUFFING
(Magnolia HS Chef Class --
1981)
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3
cups chopped onion
3 cups butter
7 quarts bread cubes or (3 pkg. Orowheat)
4 cups chopped celery -- include leaves
1 TBSP salt
1 TBSP poultry seasoning
2 TBSP thyme
1 TBSP crushed rosemary
1 tsp. pepper
3-14 oz. cans chicken broth or turkey broth
Cook and stir onion in butter until
tender. Place bread cubes in a large container, sprinkle and stir
combined seasonings over bread cubes - stirring and mixing as you
pour. Pour butter-onion mixture, stirring and mixing as you
pour. Add chicken or turkey broth to moisten. Bake 350º 30 to
40 minutes.
(2 pkg. Orowheat fills 9 x 13 pan --
adjust ingredients) |
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FRENCH
TOAST
(1980's)
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1
egg
1 cup whipping cream
1 TBSP sugar
1 tsp. vanilla, nutmeg, and cinnamon
1 loaf sesame French bread in one inch slices
Dip bread in batter. Soak
overnight and cook in hot oil. |
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MONKEY
BREAD
(1980's)
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4
pkgs. biscuits (cut in fourths)
Combine: 3/4 cup sugar and 2 tsp. cinnamon in plastic bag.
Put biscuits in mixture and shake well
Add 1/2 cup chopped walnuts
1 peeled, finely chopped apple
Put in a well greased bundt or tube pan.
Combine in a saucepan and bring to
boil:
3/4 cup butter
1 cup sugar
2 tsp. cinnamon
Pour over biscuit mixture - Bake at
350º for 40 minutes.
Invert and remove |
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NUTMEG
MUFFINS
(Ruth Wilson - Walker JHS
- 1978)
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2
cups flour
1-1/2 cups brown sugar
3/4 cup margarine
1 cup flour
2 tsp. baking powder
2 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp salt
1 cup buttermilk
2 eggs, slightly beaten
Mix 2 cups flour and brown sugar.
Cut in butter until mixture resembles coarse cornmeal. Reserve 3/4
cup of the mixture for topping.
Add 1 cup flour, the baking powder,
nutmeg, soda and salt to remaining mixture. Add buttermilk and eggs,
stirring until just mixed. Spoon batter into well-greased muffin
cups about half full. Sprinkle each muffin with 1-1/2 tsp of
topping. Bake 350º until wooden pick inserted in center comes out
clean - about 15 minutes. Makes 2 dozen. |
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